Recipe

Crispy Roasted Kohlrabi Fries

Golden-edged kohlrabi fries with garlic, Parmesan, and smoky paprika, plus a quick lemony yogurt dip.

By Matt Campbell

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4.8

A sheet pan of crispy roasted kohlrabi fries with grated Parmesan and chopped parsley, set on a warm-toned kitchen counter with soft natural light

Kohlrabi is one of those vegetables that looks a little like it got assembled in a hurry. Round bulb, leafy haircut, mildly alien vibe. But once you peel it, it’s basically the crunchy cousin of broccoli stems with a clean, slightly sweet flavor that plays really well with salt, garlic, and a hot oven.

Today we’re turning it into the thing everyone actually wants on a weeknight: crispy fries. No deep fryer, no complicated breading, no special ingredients. Just a sheet pan, high heat, and a few small tricks so you get browned edges instead of steamed sadness. One quick note: kohlrabi won’t get quite as crunchy as a potato fry, but you can absolutely get crisp edges and a super snackable texture.

Fresh kohlrabi bulbs with stems and leaves on a wooden cutting board beside a vegetable peeler and chef's knife on a bright kitchen counter

Why It Works

Crisp edges, tender centers: Cut the fries evenly and roast hot so they brown instead of turning watery. (Think crisp-edged, not potato-level crunchy.)
Big flavor with pantry spices: Garlic powder, smoked paprika, and Parmesan give you that “wait, what is on these” bite.
Low drama: One bowl, one sheet pan, and an optional dip you can stir together while the fries roast.
Kid and grown-up friendly: Serve them like fries, but they’re lighter and surprisingly addictive.

Pairs Well With

Storage Tips

Fries: Store cooled fries in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 425°F for 8 to 12 minutes until crisp again. The microwave will warm them, but it won’t bring back the crunch.

Dip: Keep the yogurt dip refrigerated in a sealed container for up to 3 to 4 days (best within that window). Stir before serving.

Freezing: I don’t love freezing these. Kohlrabi has a lot of water, so the texture can get a little spongy after thawing.

Common Questions

What does kohlrabi taste like?

Mild, slightly sweet, and a little peppery, kind of like broccoli stems or cabbage but cleaner. Roasting brings out a gentle sweetness and makes it feel more fry-like.

Do I have to peel kohlrabi?

Yes, if the bulb is more than very small. The outer skin can be tough and fibrous. Use a vegetable peeler for thin-skinned ones, or a knife to shave off thicker patches. Peel until you see crisp, pale flesh.

Can I eat the leaves and stems?

Absolutely. The leaves cook like hearty greens. Sauté them with garlic and olive oil, or toss into soups. The stems can be stringy, so peel them if they’re thick.

Why are my kohlrabi fries not crispy?

First, expectation check: kohlrabi has more water than potatoes, so you’ll get crisp edges and a tender center, not a shatter-crunch fry unless you add a little help. The usual culprits are overcrowding the pan, not enough heat, or fries cut too thick. Spread them in a single layer with space and roast at 425°F. Also, dry the peeled kohlrabi before oiling. For extra crisp, toss the dried fries with 1 to 2 teaspoons cornstarch before adding oil and seasonings.

Can I make these in an air fryer?

Yes. Cook at 400°F for 12 to 18 minutes, shaking halfway, depending on thickness and your air fryer. Do it in batches so they don’t steam.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Chef’s knife
Vegetable peeler
Large mixing bowl
Sheet pan
Parchment paper (optional but helps with sticking)
Microplane or fine grater (for Parmesan and lemon zest)
Small bowl and spoon (for dip)

The first time I bought kohlrabi, I did that classic move where you stand in the produce aisle like, “Sure, I can figure this out.” Then I got home, stared at it on my counter, and realized I had no plan past optimism. What saved it was treating it like a potato that went to culinary school: peel it, cut it into fries, hit it with salt and heat, and suddenly it makes sense. Now it’s my go-to when I want something snacky and crispy, but I also want to feel like I made a smart choice.